Category Archives: Porterhouse

Wolfgang’s Steakhouse

Wolfgang’s overall score: 85

This place has been on my list of must-do steakhouses since the list began. I’m a little ashamed that I hadn’t gone until just last night. I don’t know what the fuck took me so long to get my ass over here, but, in any case, it finally happened. Here’s what I thought:

Flavor: 8

My wife and I tried two steaks. First, we shared the bone-in rib eye.

We both remarked that this was cooked perfectly the whole way through, with a great crust all around.

There was just a bit of seasoning missing. Perhaps just a little more salt would have bumped this up a bit. 7/10.

The second steak we tried was the porterhouse.

This baby was good. The filet side was melt-in-your-mouth tender, and the strip side was full of powerful dry-aged funk. The filet side had less character than the strip side, and the strip side had more tooth to each bite.

Served in the Luger style, the Wolfgang’s porterhouse comes out broiled on the top of the steak only, with the bottom being in contact with the sizzling hot plate. While they were judicious on the use of butter (not too much, thankfully), I do prefer my steaks broiled or seared on both sides. In any case, this was a really good rendition of that style, and it was cooked expertly to medium rare throughout. 8/10.

Choice of Cuts & Quality Available: 8

You’ve got porterhouse, strip, filet and rib eye here. The basics. All of the beef comes from the midwest and is aged in-house, and it’s all USDA prime grade.

Portion Size & Plating: 8

Portions here are in line with what you might expect at all the major midtown steakhouses, and the plating is standard as well. Nothing fancy.

Price: 8

The prices here vary from the $50-$60 range per person, which has become pretty much standard for the area. Not bad when you consider that they are nailing the cook temps here, and putting out some good grub.

Bar: 10

This bar is iconic. The arched ceiling throughout the restaurant really gives you the feeling that you’ve stepped back in time, to the old days of dank, dimly lit taverns. I was actually shocked to learn that they only opened in 2004. I was almost expecting something like the 1920’s.

The cocktails are great too. We tried “The Black Manhattan” and a standard gin martini. Both expertly made.

Specials and Other Meats: 7

There were no specials read to us, but then again we were pretty much dead set on what we were going to order anyway. That may have signaled to the waiter that he didn’t need to get into it with us. In any case, the only other meat available here is lamb. Fuck that other nonsense anyway. I respect that. Unfortunately, though, for scoring purposes, that means I have to take some points.

Apps, Sides & Desserts: 8

We started with a round of littleneck clams and oysters on the half shell. Both were tasty and fresh, cleanly shucked and void of debris and odors. The clams come eight to an order, which is nice. The oysters, six.

We also had a slab of their bacon.

I’m happy to report that this blows away Luger’s bacon, which is always fucking burnt. This was nice and thick, rendered well, crisp and meaty.

On the side, we had two types of spinach: sautéed and creamed. The creamed spinach is my favorite style – “creamless” creamed spinach. So velvety and buttery. That was the better of the two, but both are definitely up to snuff.

For dessert, we shared a slice of pecan pie with schlag. Very nice. Hot and sweet. The schlag was a good balance to the pie. Without it, it would’ve been too sweet.

Seafood Selection: 8

There’s sea bass, salmon, tuna and lobster on the menu. These seem to be industry standard in the steakhouse world. Occasionally you see swordfish, or some shrimp scampi preparations from time to time.

Service: 10

The servers here are all awesome, and everyone – the bartenders, the hostesses, the managers – is really looking out for you. I loved it. Classic style on the wait staff, bowties and all.

Ambiance: 10

As I mentioned above in the bar area, this place is absolutely iconic. The arched ceilings can cause the room to get pretty loud when the place is crowded though, so make sure you expect that going in. I didn’t mind it at all. It felt welcoming.

WOLFGANG’S STEAKHOUSE
4 Park Ave
New York, NY 10016

Robert’s Steakhouse

Robert’s Steakhouse overall score: 84

YES! This is the steakhouse inside the gentlemen’s club called “The Executive Club,” formerly of Penthouse fame. For many years I had heard – all bullshitting aside – that this really was a great steak joint. Adam Perry Lang is rumored to have designed and built the aging room that’s there on site. So how did it fare under my intense scrutiny? Very well, actually. See below:

Flavor: 9

I tried both the porterhouse for two and rib eye for two. The porterhouse was a 9/10, and is probably in the running for one of the best porterhouses I’ve had for 2019.

The rib eye, 8/10.

Both had great aged flavor and were cooked almost perfectly, but the porterhouse just came out on top in terms of that aged goodness. Also, I felt like the rib eye was a bit small as being marketed “for two.”

Choice of Cuts & Quality Available: 10

I’ve heard that the beef here is from Master Purveyors in the Bronx, though they did not confirm. Those guys have been very consistent in terms of quality, from my experience. The dry-aging is done on site here in a proprietary aging room, but they did not reveal how long they age the meat. No matter, though, because that flavor was definitely present and pleasant. Next time I go, I’d like to do a tour of the aging room. Prime quality all the way here, and the basics are all covered in terms of the cuts.

Portion Size & Plating: 8

Portions are fair. As noted above I thought the rib eye for two was a little small, but otherwise they were fine. The plating is upgraded a bit from the standard basic steakhouse style, with some flare for the apps and sides.

Price: 8

My meal was free, as this was a press event, but the prices were pretty fair for steakhouse fare. I was expecting a heavy uncharge being in a strip club, but that was not the case at all. There may be some price holding as, from what I understand, this joint may be a members only kind of place. I have to check up on that though. Don’t hold me to it…

Bar: 7

I was only privy to the bar upstairs by the Robert’s dining area, which was a small seven or eight foot stretch without any actual bar stool seating. Mainly this seemed like a place to either stand and drink while waiting to be accosted by a dancer, or just a staging place where the bartenders can mix up drinks to later be distribute via waitresses to the various tables. In any case, they did mix a good martini, and if eye candy is what you’re after at a bar, then what better place is there to be than a strip club?

Specials and Other Meats: 8

There weren’t any specials that I was aware of, but then again this was a press meal with a somewhat set menu. As far as other meats go, they offer veal, chicken and lamb. One thing I did enjoy, oddly enough, was the rigatoni pasta with fresh ricotta and tomato sauce. Not sure if that’s a special or just another type of entree, but it was tasty and had a good level of spice to it.

Apps, Sides & Desserts: 8

We tried a bunch of items, some of which I didn’t shoot (like the creamed spinach, mac and cheese and mashed potatoes). First was the hamachi crudo. I liked this.

Next up, tuna tartare with quail egg. This was delicious as well.

The shrimp salad was bland and somewhat flavorless. Pass on this one.

However, the shrimp cocktail was incredible. These gigantic shrimp were meaty, perfectly cooked and robust with that great shellfish flavor. Get this.

The crab cake fell into the world of averages. Not bad, not great. It was crispy on the outside and meaty on the inside, however, which are two big and important characteristics of a crab cake.

We skipped dessert since we were full, so I can’t comment on that.

Seafood Selection: 8

There’s a bunch on the menu here (tuna, salmon, sea bass, lobster), and from what I tried of it in the appetizers section, I think they would do a good job with mains.

Service: 10

The service here is great. All of the staff is very attentive and they explained the menu and beef cuts correctly, even to the extent that they discussed the dry-aging processes. The chef is also really great and visited with us throughout the meal. He bounces back and forth between the NYC location and Atlantic City, however, so I hope he leaves the kitchen in trusted hands when he isn’t around.

Ambiance: 8

While the “surroundings” are indeed pleasing to any heterosexual male, the “restaurant” itself isn’t quite separated from the club other than the fact that it’s upstairs. There are still girls walking around looking to cash in with dances, and I suppose if you wanted you could see the main stage and pole from anywhere up there. That’s not a complaint – just an observation that this place is different than a standard steakhouse or restaurant due to the nature of it being literally inside and not separated from the strip club.

ROBERT’S STEAKHOUSE
The Executive Club
603 w. 45th Street
New York, NY 10036

Tambour Bistro & Wine Bar

Tambour Bistro and Wine Bar is a cool spot that serves up some great Mediterranean style eats in Brooklyn. They have a great deal going on: for $120 you get an appetizer, a dry-aged porterhouse steak from Romeo Brothers (Bensonhurst meat shop), a side and a dessert.

My wife and I came in to try this stuff out. Here’s what we had.

First, some nice wines. I had a Rioja and my wife had a white that I can’t pronounce.

The mussels here are incredible. Make sure you ask for a spoon to slurp up the sauce at the bottom of the bowl. There’s white wine, roasted chili peppers and herbs in that crack sauce.

This arugula salad was simple and refreshing, with kalamata olives, feta cheese, pickled shallots, English cukes and marinated baby tomatoes.

Next up was the main event: a 70-day dry-aged porterhouse, served Florentine style, with charred lemons and rosemary.

This thing was a real beauty. Perfectly cooked with that great brown Maillard crust on it.

There was a lot of earthy funk on this from the aging process, so wiping an occasional bite across the charred lemon was a great way to cut the fat and funk with a pop of brightness.

We finished every bite. I highly recommend this steak. 9/10.

On the side we had the asparagus with crumbled parmesan cheese. That’s an Italian chimichurri sauce in the back. Basil, oregano, lemon, etc. Great with the steak actually.

For dessert, we had this perfectly executed creme brûlée.

This baby was big, creamy and flavorful.

I will definitely be back here to try their bacon as well as some other cuts of steak. I suggest you give it a shot too, especially if you live in the area.

TAMBOUR BISTRO & WINE BAR
652 5th Ave
Brooklyn, NY 11215

Da Noi

My wife and I met some friends for dinner at Da Noi in Islip. Here’s a rundown of what we had.

First, the octopus:

A nice large single tentacle. I’ve had better, but this definitely did the job, and overall is great for Long Island.

Next, prawn with polenta:

A nice head-on fucker. And the polenta was creamy, cheesy and delicious.

Now some pasta dishes. First, gnocchi:

These were heavy, but tasty.

Next, cavatelli.

This came with a pork rags that was really robust.

Then there was pappardelle with meatballs.

Meatballs are always a tough sell on me, and these veal balls did not meet my standards. But the pasta was awesome, as was the sauce.

Now for the meats: first, the porterhouse.

This was nicely grilled but came in at a 6/10 for me, which isn’t terrible for Long Island.

The bone in tenderloin was the better steak, at 8/10.

My buddy ordered his medium, so that’s why there’s less pink in this shot:

My wife’s rabbit dish was very tasty. A bit salty in parts, but over all really nicely cooked. I love seeing this on a menu.

These bison medallions were tenderloin cut, and came out as an app. Nice portion size. These were really tasty. 7/10.

I ended with a perfect creme brûlée.

This is a good restaurant, especially for LI. Go give it a shot. Ask for the bone in tenderloin and get some of those tasty pasta dishes.

DA NOI
301 Main St
Islip, NY 11751

Ristoro del Cinghiale

This week I had the opportunity to meet and dine with Dario Cecchini, the world famous Tuscan butcher from Panzano.

You may have seen him on food and travel shows. The man truly loves life, and, of course, meat.

He, alongside Montefili wines, hosted an amazing meat fest at the new Tuscan restaurant Ristoro del Cinghiale. Each course was paired with one of Montefili’s wines.

This first course was simple but delicious. That’s ricotta and “tuna” made of pork. Somehow it tasted like really great tuna. Amazing!

There was also some really flavorful salumi.

Next was a pair of pasta dishes. Gnocchi with sage and mushrooms, and garganelli with a wild boar bolognese sauce. The garganelli was one of the best pasta dishes I’ve had in a while. Very tasty.

Next, the meats! The first dish to come out was a rack of wild boar that also included spare ribs.

The chops were absolutely incredible. Such a nice flavor. But the ribs stole the show. They were seasoned with a dry rub that included cayenne and fennel seed, which just blew me away. Best ribs ever.

And this “Bistecca Fiorentina” porterhouse was one of the most perfectly cooked steaks I’ve seen in my days of eating beef.

Here, the preparation and flavoring is all about the wood-fired oven and the herbs, the true Tuscan style.

If the steak was aged, I couldn’t sense it. But the tenderloin was incredibly tender, and the strip side was delicious. Again, perfectly cooked – great grilled crust and pinkness from end to end. 9/10.

Now that’s what I call a high protein plate! There was also some spinach and crispy potatoes, as you can see. I really shouldn’t gloss over those potatoes – they were so fucking good!

Dessert was a delicious slice of pecorino cheese topped with black truffle.

I’ll be going back here in the next week or so to try more of their menu; perhaps the half pig head and the sweetbreads parmesan. I think it goes without saying that I highly recommend this place. Their chef seems to be really nailing the spirit of Tuscany. He definitely did Dario proud.

On a second trip here, my wife and I had the tripe and polenta, as well as the sweetbreads parm to start:

This tripe was incredible. Easily a top dish of the year.

Next up, we tried the pappardelle with wild boar ragu. Wildly delicious sauce and meat, and the pasta was perfectly cooked.

The wild boar mixed grill was nice too. It comes with belly, sausage and those delicious ribs.

On the side we had some wild mushrooms. Also really great, and I love the wildness of every dish.

For dessert we had a chestnut tart/pie, and rosemary doughnuts. Both were really tasty. I fucking love this place.

One very special dish you can get here, off the menu, is the roasted pig head.

It’s usually available about 75% of the time, but you have to ask your waiter if they have it. It’s slow roasted for hours, so you get that crispy pork skin on the outside, sticky sweet fat just beneath the skin, and all that tender meat on the inside. Especially the cheek.

Give it a shot. This is probably one of the best pig face dishes I’ve had, and I have definitely had more than a handful.

RISTORO DEL CINGHIALE
122 E 27th St
New York, NY 10016

Brooklyn Chophouse

Brooklyn Chophouse overall score: 81

From the crew that brought you Jade Sixty comes Brooklyn Chophouse, located in FiDi (not Brooklyn) and executing a very similar, if not the same, menu as Jade Sixty (Asian starters and entrees, fusion items, and good old American style chops).

Flavor: 6

We had the dry-aged (50-60 days) porterhouse for two.

This had minor dry aged flavor along the edges of some pieces. It was slightly overcooked from medium rare in some parts, but none of that stopped me from devouring it – and the temperature issue is somewhat expected with such a thick cut (2″ at least). The crust was excellent, as you can see.

Choice of Cuts & Quality Available: 8

You have a nice range of steakhouse selections here, all dry-aged and prime from Pat LaFrieda’s operation.

Portion Size & Plating: 8

Portions are on par with steakhouse country in midtown and other places downtown. There are some bargains to look out for, which I will get into below.

Price: 8

We had a comped meal here in exchange for posting pics on Instagram, but the pricing is fair for what you are getting. Think of this place like any other steakhouse, but with some nice Asian items to boot. Speaking of, the $55 Peking Duck is a great deal (more on that below).

Bar: 9

I really loved the bar and lounge area here. They’re also mixing up some great cocktails, like the smoked boulevardier:

The Brooklyn old fashioned is killer too:

Specials and Other Meats: 9

There are lots of other items in terms of specials and other meats. But the main non-beef dish to look for here is the Peking duck. Here is a video of the slicing and presentation:

Make sure you take the remainder of that 7lb duck carcass home and make soup with it. One of the best Peking duck dishes I’ve had, ever. Awesome deal for just $55.

Apps, Sides & Desserts: 7

We tried a bunch of stuff here. Let me get right down to it.

Bacon – nice sweet maple flavor to it.

Pastrami dumplings – these are fun and delicious.

French onion soup dumplings – the skin was a bit too thick on these, and the filling was overly cheesy in some, and overly oniony in others. I think they can benefit from a more even distribution into each sack.

Bacon cheeseburger shumai – absolutely awesome. Get these! I can easily put down three orders of these without batting an eye.

Chocolate cake – dry and we weren’t fans of the frosting.  A bit greasy, like they used shortening rather than buttercream.

The apple wontons were fun though. Mine didn’t have too much apple inside, but I just filled them with the vanilla ice cream instead.

Seafood Selection: 8

There’s a lot of great seafood on the menu, as you might expect from an Asian themed place. I didn’t try any but my next visit will be to try the salt and pepper lobster dish.

Service: 9

Really friendly and knowledgeable staff, timely with everything.

Ambiance: 9

They nailed the ambiance here. It has a great vibe inside, especially the lounge and bar area. The elevated main dining room and private dining spaces are elegant but not stuffy.

BROOKLYN CHOPHOUSE
150 Nassau St
New York, NY 10038

Royal 35 Steakhouse

Royal 35 Steakhouse overall score: 81

My wife and I came here with another couple. We got to try a good amount of stuff, so let me get right to it.

Flavor: 8

We had both the porterhouse and the rib eye. Both came in at about 8/10 for flavor.

Both were cooked to my liking of medium rare with a good crust.

Choice of Cuts & Quality Available: 8

All of the standard steakhouse cuts are available here. They are all dry aged on site, and prime.

Portion Size & Plating: 8

Portions are good, and on par with all the other major steakhouses in the area. For the price, you get a good value here.

Price: 8

Pricing is average for the area, with some good values here and there in terms of portion size and quality. You won’t feel like you got banged out.

Bar: 7

The bar is a small stretch near the front of the restaurant, separated from the lounge area and the main dining room. They make a nice martini.

Specials and Other Meats: 8

There were definitely some specials that the waiter read to us, but we were set on what we wanted from the main menu, so we didn’t pay too much attention. By way of alternative meats, they offer veal and lamb.

Apps, Sides & Desserts: 8

We started with the bacon, half a strip each:

Here I am cutting it with an awesome new knife that I will tell you about soon:

 

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Next was the crab cake. This was killer! Easily one of my favorites in the city. Go get this!

We also tried the baked clams. These had a bit too much breading, so they ate a bit dry. Otherwise nice flavors.

There was also this nice wedge salad. Simple and delicious.

For dessert we had the butter cake. I had high hopes, considering this is my favorite dessert at Del Frisco’s, but here it was a bit too dry.

Seafood Selection: 7

There’s a lot to choose from by way of seafood entrees, but since I only tried the clams so far, I can’t really opine other than on those.

Service: 10

Impeccable. The staff here is amazing all the way from top to bottom, front to back. That’s the way it should be.

Ambiance: 9

I really loved the decor and set up here. They made the most of what would otherwise be a challenging space. There are some awesome booth tables on the way leading back to the main dining room, and the main dining room has super high ceilings with elegant wallpaper and wood trim. Very nice.

ROYAL 35 STEAKHOUSE
1 East 35th St
New York, NY 10016

Ristorante Morini

This was my fourth and final stop on the Michael White restaurant tour (not including Marea). This was a pretty big meal, so I’ll just get down to it and list everything we tried.

Chicken & Eggplant Meatballs

I admit I didn’t have high hopes for this, but it ended up being my favorite item of the night. So tasty. Really nice.

Scallop Crudo

Beautiful and light.

Carpaccio

The goat cheese on this was a nice touch.

We tried four different pasta dishes:

Tortelli

This was a squid ink dough stuffed with lobster meat inside, and garnished with cuttlefish. Using seafood is a great way to make a ravioli style dish a bit lighter. Really nice.

Garganelli

Braised lamb neck, sheep’s milk ricotta and broccoli rabe. A really hearty and flavorful pasta.

Tagliatelle

This was served with their classic Bolognese ragu, packed with delicious morsels of meat.

Fusilli

This was my favorite pasta of the night. Perfertly cooked al dente pasta with a delicious pork shoulder ragu and melted pecorino.

Lamb Chops

These had a grassy flavored green crust on the outside that gave the lamb a delicate earthy flavor.

Veal Milanese

The crispy prosciutto on top of the dressed greens here was killer, and it was the perfect way to introduce a little salt into the dish.

Porterhouse Florentine

This was cooked to a perfect medium rare. I love the charred lemon preparation here, and that filet side was super tender. 7/10.

We also tried two sides:

Mushrooms & Spinach

I loved that medley of wild mushrooms.

And of course, we also tried the White Label Burger from this location. Here, it is topped with fontina cheese, bacon, pepperoncini peppers and a tomato marmalade.

RISTORANTE MORINI
1167 Madison Ave
New York, NY 10028

Gene & Georgetti

Gene & Georgetti overall score: 77

Another old timey Chicago joint that my wife and I hit on our trip was Gene & Georgetti.

This Italian place has been slinging food since 1941 with steak as their specialty.

The air conditioning was indeed comfortable, as the front of the menu suggests. In any case, we did a somewhat smaller meal here, as we were still a bit full from lunch and I knew I wanted to get another Italian beef sandwich later that night.

Flavor: 6

We shared the smaller cut porterhouse, which is generally meant for one. I think it was 24oz.

It was cooked nicely to medium rare throughout, and it was tender. Every bit of it was devoured. The down side was that it didn’t have a great char on it, and the flavor was a little weak, though it was indeed properly seasoned. There is certainly potential here.

Choice of Cuts & Quality Available: 8

This place covers the four steakhouse basics and then some, with different sizing of each. Most of the beef is wet-aged, with the exception of the tomahawk special.

Portion Size & Plating: 8

Portions are good here. No complaints whatsoever. I think the plating is typical of old time steak joints: a semi-fancy plate with the item plated neatly in the center.  No fluffy bullshit; I respect that.

Price: 8

At this point I was starting to get used to Chicago steakhouse pricing. The marked up items are generally the dry-aged stuff or the specials. The single cut porterhouse came in at about $55, which is closer to NYC pricing, but it did come with a soup or salad as well as a potato. Not too bad.

Bar: 7

The bar here is a mid-century modern stretch at which I would be happy to sit and have a drink.

There’s a great plaque on the wall at the bar with an excellent quote:

And as for the drinks themselves, they’re nicely mixed. I had a negroni since this is an Italian steakhouse. It was delicious.

Specials and Other Meats: 8

They had a few items on special. Let me grab the menu for you:

Maybe we should have tried that tomahawk.

Apps, Sides & Desserts: 7

Aside from dessert, we really only tried the soup, salad and potato that came with our entrees. They had a shrimp appetizer that sounded like scampi that seemed interesting to me. Next time.

Nothing too impressive here, but all of it reminded me of what my mom used to make at home when I was growing up. Just not quite as good. Their “Garbage Salad” sounded way more appealing, and we should have ordered that instead. It has all sorts of meats and cheeses in it, which would have been exactly like my mom’s. The potatoes were just under-seasoned and under-crisped. Mom’s are better than these too.

Dessert was great, and it was a much appreciated gift on the house.

That’s pistachio, coconut, chocolate and strawberry ice cream. Keeping it simple! I like it.

Seafood Selection: 8

There are a bunch of seafood entrees here, but we decided to try a seafood pasta for our second main course. A classic: linguini with white clam sauce.

This was great. Not only was there an abundance of clams in the shell, but the sauce was also made with minced clams as well. Very flavorful, with perfectly cooked pasta.

Service: 10

Top notch service here. Attention to detail, nice staff, and they pay attention to what you write on your OpenTable reservations. I was also a huge fan of their bread sticks.

Ambiance: 7

I love the old feel to this place, but I think it might be time for an update. The original touches and details can definitely remain, but maybe some spit shining can happen. I wish I was able to check out the upstairs, but it seemed like there was a private event going on up there. The two dining rooms downstairs were nice though.

GENE & GEORGETTI
500 N Franklin St
Chicago, IL 60654

Char House

Char House overall score: 74

NOTE: THIS PLACE IS CLOSED!

Char House is a new Chinese style steakhouse on Mott Street in Chinatown. I tried a nice variety of stuff here, so I think I got a good sense of the restaurant’s capabilities. Check it out:

Flavor: 8

Wagyu Sirloin: 8/10

This baby had a nice char on the outside, it was well seasoned and was perfectly cooked to medium rare inside. The cut itself was a little chewy, but for the price this wasn’t too bad.

Porterhouse: 7/10

This lacked a little seasoning, and didn’t have too great of a char. It did pack some nice dry-aged flavor though. Another miss here was that the filet side was overcooked.

Frenched Rib Eye: 8/10

This had a nice sized cap that packed a good amount of dry aged flavor. The steak had a nice char and it was pretty much cooked correctly – perhaps a bit on the rare side.

Choice of Cuts & Quality Available: 9

The beef here comes from DeBragga, so you know you’re getting good quality. Char House does some additional aging in-house as well, and they develop some really nice flavors. As far as cuts go, they offer two large format rib eyes, a single cut rib eye, a strip, a porterhouse, the wagyu sirloin and a filet. That’s an impressive selection for a small steak joint.

Portion Size & Plating: 8

Portions here are pretty good. The large format cuts that I tried clocked in at 36oz each. Each were meaty enough to feed two, although the filet side of the porterhouse was a bit on the small size. Sized and apps were nicely portioned.

Price: 8

The porterhouse and rib eye came out to $114 each (they charge by the ounce), which was a fair price, though a bit high compared to other small mom and pop style steakhouses. One item that stuck out as a bit pricey was the XO shrimp ($14 for three shrimp).

Bar: 3

This joint doesn’t have a bar. They offer some wine and sake selections, and I think some loose beer selections on ice in the front near the host station, but there are no seats at that area (which looks like a bar). I was hoping for some interesting Asian inspired cocktails. Oh well. Maybe in time they will build the bar out.

Specials and Other Meats: 7

I don’t recall our waiter or the host telling us about any specials, but they do offer roast chicken and pork ribs. I was hoping for some duck, being this is a Chinese joint, but no luck.

Apps, Sides & Desserts: 8

Crab Cake

I really enjoyed this. It was reminiscent of the classic Chinese shrimp toast dish, only with crab instead.

XO Shrimp

These were nicely cooked and prepared, but I feel like $14 is too much for just three shrimp.

7 Spice Corn Brulee

This was really tasty. Creamy corn pudding, in a sense, with a great spice profile.

Sweet Soy Glaze Bacon

This was nice as well. Not in my top five, but definitely something I would order again if I came back. It had good sweetness to balance the savory.

Sesame Mashed Potatoes

This was a nice take on mashed potatoes. The toasted sesame flavors definitely bring you into the wheelhouse of Asian flavors.

Skillet Brownie a la Mode

This was a nice dessert. Not too sweet, as the chocolate was nicely balanced with dark bittersweet as well as melty milk chocolate.

Seafood Selection: 8

There’s a whole fish as well as “Lobster Dynamite” on the menu here for entrees. Again I was hoping to see a bit more variety from a Chinatown steak joint, but I bet that whole fish is great. I’d like to try that if I go back.

Service: 7

The service was awkward. It was a Friday night at 7pm, and the restaurant was only half full at best, so I would have expected a bit more “on top of things” service. There seemed to just be one waiter, and the hostess ended up being our server for half of the meal. It also took a while to get the check, but everyone was super friendly and hospitable, and they even threw in some complimentary apps and sides. No bad attitudes or anything like that – very nice people, and everything on the menu was explained to us perfectly.

One thing to note here is the awesome bread basket. It comes with a variety of chips: sweet potato, taro, shrimp and regular potato. I particularly liked the inclusion of the shrimp chips. And the bread was super hot and fresh. Lovely.

Ambiance: 8

They did a great job with the space here. It feels both like a steakhouse and like a downtown Chinese restaurant. The music selection was a chill mix of electronic lounge type music and hip hop, and the lighting wasn’t too dim, but wasn’t too bright either.

CHAR HOUSE
43 Mott St
New York, NY 10013